Gordon Ramsay’s Leek and Potato Soup is a study in texture and subtlety, transforming basic pantry staples into an elegant starter. While simple in ingredients—leeks, potatoes, cream, and stock—the magic lies in the method. Gordon’s technique involves sweating the vegetables slowly to preserve their color and sweetness, followed by blending and passing the soup through a sieve for a velvety, Michelin-star finish. It is creamy, comforting, and sophisticated.
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- Gordon Ramsay Steak Diane Recipe
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Why You Will Love This Leek and Potato Soup Recipe:
- Ultra-Smooth Texture: The signature step of passing the blended soup through a fine sieve removes any fibrous bits of leek or potato skins, resulting in a luxurious, silky consistency.
- Delicate Flavor: By cooking the leeks gently without browning them, the soup maintains a sweet, mild onion flavor that perfectly complements the earthiness of the potatoes.
- Versatility: This soup is delicious served hot as a winter warmer or chilled as a classic Vichyssoise during the summer months.
- Simple Ingredients: You don’t need exotic spices or expensive proteins; it relies on high-quality basics like butter, fresh leeks, and good chicken stock.
- Quick Preparation: Despite its refined taste, the soup comes together in about 30 minutes, making it ideal for a quick lunch or an impressive dinner party first course.
Gordon Ramsay’s Leek and Potato Soup Ingredients
- 4 large leeks, white and light green parts only, washed thoroughly and sliced
- 1 medium onion, peeled and diced
- 500g potatoes (floury variety like Maris Piper or Russet), peeled and diced
- 50g butter
- 1 tbsp olive oil
- 1 liter chicken or vegetable stock
- 100ml double cream (heavy cream)
- Sea salt and freshly ground white pepper
- Fresh chives, finely chopped (for garnish)
- Truffle oil (optional, for a gourmet finish)
How To Make Gordon Ramsay’s Leek and Potato Soup
- Prepare the Leeks: Slice the leeks lengthwise and wash them thoroughly under cold water to remove any hidden grit between the layers. Slice them into thin rounds.
- Sweat the Aromatics: Heat the olive oil and butter in a large heavy-based pot over medium heat. Once the butter foams, add the onions and leeks. Season with a pinch of salt. Cover with a lid and cook gently for 8 to 10 minutes.
- Tip: The goal is to soften them completely without browning them. If they start to brown, lower the heat immediately to keep the soup pale.
- Add Potatoes and Stock: Add the diced potatoes to the pot and stir to coat in the buttery vegetable mixture. Pour in the 1 liter of stock.
- Simmer: Bring the liquid to a boil, then reduce the heat to a simmer. Cook uncovered for 15 to 20 minutes until the potatoes are tender and falling apart when pressed against the side of the pot.
- Blend: Remove the pot from the heat. Use a stick blender (immersion blender) to blitz the soup until smooth. Alternatively, transfer to a jug blender in batches (careful with hot liquid).
- Pass (Crucial Step): For the signature smooth texture, pour the blended soup through a fine-mesh sieve into a clean pan. Use the back of a ladle to push the liquid through, discarding the fibrous solids left in the sieve.
- Finish: Stir in the 100ml of double cream. Reheat the soup gently (do not boil violently). Season to taste with salt and white pepper.
- Serve: Ladle into warm bowls. Garnish with chopped chives and a drizzle of truffle oil if desired.
Recipe Tips
- White Pepper: Use white pepper instead of black pepper. It provides the same heat but keeps the soup looking pristine and white without grey specks.
- Potato Choice: Floury potatoes (baking potatoes) break down better and act as a natural thickener compared to waxy potatoes, which can turn the soup gluey when blended.
- Don’t Over-Blend: Potatoes release starch when agitated. Blend just enough to smooth the soup out. If you blend for too long, the texture can become gummy.
- Cleaning Leeks: Leeks are notorious for holding sandy soil. Don’t skip the washing step or your soup will be gritty.
What To Serve With Leek and Potato Soup?
Because the Leek and Potato Soup is rich and creamy, it pairs best with crisp textures. Serve with warm Crusty Bread or cheesy Croutons floated on top. For a lighter meal, pair it with a Smoked Salmon Sandwich or a crisp Caesar Salad. If serving chilled (Vichyssoise), garnish with fresh herbs and serve with savory crackers.
How To Store Leftovers Leek and Potato Soup?
- Refrigerate: Cool the soup completely and store in an airtight container for up to 3 days. It will thicken in the fridge, so you may need to add a splash of milk when reheating.
- Freeze: This soup freezes well. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator.
How To Reheat Leftovers Leek and Potato Soup?
Important Tip: Reheat gently to prevent the cream from splitting.
- Stovetop: Pour the soup into a saucepan and warm over low-medium heat, stirring constantly until steaming. If it has separated, a quick whisk usually brings it back together.
- Microwave: Heat in short 1-minute intervals, stirring in between to ensure even heating.
FAQs
Yes. Substitute the butter for olive oil or vegan butter, and use coconut milk or oat cream instead of double cream. The potatoes provide enough creaminess on their own that you could even skip the cream entirely.
Absolutely. Fry some bacon lardons until crispy in a separate pan and sprinkle them on top as a garnish. The salty crunch contrasts beautifully with the sweet leeks.
Yes, naturally just ensure your stock is gluten-free, as some bouillon cubes contain wheat thickeners on your Leek and Potato Soup.
More Recipes:
- Gordon Ramsay Beef Stroganoff Recipe
- Gordon Ramsay Steak Marinade Recipe
- Gordon Ramsay Spaghetti Bolognese Recipe
Leek and Potato Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 680mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 6g
Gordon Ramsay’s Leek and Potato Soup Recipe
Course: Dinner, Lunch, SoupsCuisine: American, British/FrenchDifficulty: Easy4-6
servings15
minutes30
minutes350
kcalGordon Ramsay’s Leek and Potato Soup is a study in texture and subtlety, transforming basic pantry staples into an elegant starter. While simple in ingredients—leeks, potatoes, cream, and stock—the magic lies in the method. Gordon’s technique involves sweating the vegetables slowly to preserve their color and sweetness, followed by blending and passing the soup through a sieve for a velvety, Michelin-star finish. It is creamy, comforting, and sophisticated.
Ingredients
4 large leeks, white and light green parts only, washed thoroughly and sliced
1 medium onion, peeled and diced
500g potatoes (floury variety like Maris Piper or Russet), peeled and diced
50g butter
1 tbsp olive oil
1 liter chicken or vegetable stock
100ml double cream (heavy cream)
Sea salt and freshly ground white pepper
Fresh chives, finely chopped (for garnish)
Truffle oil (optional, for a gourmet finish)
Directions
- Prepare the Leeks: Slice the leeks lengthwise and wash them thoroughly under cold water to remove any hidden grit between the layers. Slice them into thin rounds.
Sweat the Aromatics: Heat the olive oil and butter in a large heavy-based pot over medium heat. Once the butter foams, add the onions and leeks. Season with a pinch of salt. Cover with a lid and cook gently for 8 to 10 minutes. Tip: The goal is to soften them completely without browning them. If they start to brown, lower the heat immediately to keep the soup pale. - Add Potatoes and Stock: Add the diced potatoes to the pot and stir to coat in the buttery vegetable mixture. Pour in the 1 liter of stock.
- Simmer: Bring the liquid to a boil, then reduce the heat to a simmer. Cook uncovered for 15 to 20 minutes until the potatoes are tender and falling apart when pressed against the side of the pot.
- Blend: Remove the pot from the heat. Use a stick blender (immersion blender) to blitz the soup until smooth. Alternatively, transfer to a jug blender in batches (careful with hot liquid).
- Pass (Crucial Step): For the signature smooth texture, pour the blended soup through a fine-mesh sieve into a clean pan. Use the back of a ladle to push the liquid through, discarding the fibrous solids left in the sieve.
- Finish: Stir in the 100ml of double cream. Reheat the soup gently (do not boil violently). Season to taste with salt and white pepper.
- Serve: Ladle into warm bowls. Garnish with chopped chives and a drizzle of truffle oil if desired.
Notes
- White Pepper: Use white pepper instead of black pepper. It provides the same heat but keeps the soup looking pristine and white without grey specks.
Potato Choice: Floury potatoes (baking potatoes) break down better and act as a natural thickener compared to waxy potatoes, which can turn the soup gluey when blended.
Don’t Over-Blend: Potatoes release starch when agitated. Blend just enough to smooth the soup out. If you blend for too long, the texture can become gummy.
Cleaning Leeks: Leeks are notorious for holding sandy soil. Don’t skip the washing step or your soup will be gritty.
